Why El Ranchava® Tortilla Chips?

These chips are sturdy, flavorful, and crisply cooked — great for holding dips or adding crunch. Whether lightly salted or more seasoned, they bring texture and Mexican flair to any dish. Authentico Foods - El Ranchava®

LOADED NACHO TRAY SUPREME

Ingredients:

• 1 large bag of El Ranchava® tortilla chips
  
• 1 lb (≈ 450 g) ground beef or turkey
  
• 1 packet taco seasoning (or homemade: chili powder, cumin, paprika, garlic powder, onion powder, salt)
  
• 1 can black beans, drained and rinsed
  
• 1 cup corn kernels (fresh, frozen, or canned)
  
• 1–2 cups shredded cheddar or Mexican blend cheese
  
• ¼ cup pickled jalapeños, sliced
  
• ½ cup diced onions
  
• ½ cup diced tomatoes
  
• ¼ cup chopped cilantro
  
• Sour cream, guacamole, salsa for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook the ground meat in a skillet over medium heat until browned; drain excess fat. Add taco seasoning plus a splash of water; simmer till well combined.
3. Spread half the El Ranchava® chips in a large oven‑proof tray or baking sheet. Layer half of the meat, black beans, corn, onions, and cheese.
4. Add another layer: chips, remaining meat, beans, corn, and top with the rest of the cheese.
5. Bake for about 10–12 minutes, until the cheese is melted and bubbly.
6. Remove from oven, sprinkle tomatoes, jalapeños, cilantro. Serve hot with sour cream, guac, and salsa on the side.

CRUNCHY CHIP-COBB SALAD

Put a twist on the classic Cobb salad by using the chips for crunch in lieu of croutons.

Ingredients:

• 4 cups chopped Romaine or mixed green
• 2 cups grilled chicken breast, sliced
• 2 hard‑boiled eggs, quartered
• ½ cup cherry tomatoes, halved
• ½ avocado, sliced
  
• 4 strips bacon, cooked and crumbled
• 1 cup El Ranchava® chips, roughly broken
• Blue cheese or ranch dressing

Instructions:

1. On a large platter or in a bowl, arrange the greens.
2. Neatly arrange rows of chicken, eggs, tomatoes, avocado, and bacon.
3. Just before serving, scatter the broken El Ranchava® chips over the top for crunch.
4. Drizzle with dressing (or serve it on the side). Enjoy immediately so chips stay crisp.

CHIP-CRUSTED FISH TACOS

Using tortilla chips as the coating gives fish tacos extra texture and flavour.

Ingredients:

• 1 lb white fish fillets (e.g. cod, tilapia), cut into taco‑sized strips
• 1 egg, beaten
• 1 cup El Ranchava® chips, finely crushed (in a bag with rolling pin or food processor)
• ½ cup flour
• 1 tsp lime zest
• Salt & pepper
• Oil for cooking

For serving: warm corn tortillas, shredded cabbage, crema or sour cream, lime wedges, pico de gallo or salsa.

Instructions:

1. Season the fish with salt, pepper, and lime zest.
2. Set up three dishes: flour, beaten egg, crushed chips. Dredge each fish strip first in flour (shake off excess), then egg, then press into the crushed chips.
3. Heat oil in skillet over medium‑high. Fry fish strips until golden and cooked through (≈2‑3 minutes per side, depending on thickness). Drain on paper towels.
4. Warm tortillas. Assemble tacos: cabbage, fish, crema, pico de gallo, squeeze lime.

SERVING TIPS & VARIATIONS

• Swap in different proteins: shredded chicken, pulled pork, shrimp.
• Use different cheeses: queso fresco, Monterey Jack, pepper jack.
• Make dips on the side: bean dip, queso, mango salsa.
• For a vegetarian version of the nachos, omit meat and double beans/veggies.

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El Ranchava® chips elevate simple recipes with their crunch and flavour — whether you’re layering up nachos, giving crunch to a salad, or coating crispy fish tacos. Let me know if you want vegetarian or gluten‑free tweaks!